Our favorite thing about this one pan meal is that the apples form a rack for the chicken. This means that 1) the chicken skin can get nice and crisp and 2) the rendering chicken fat coats the apples and shallots. With almost no prep, the 45 min cook time is worth the wait.
What you need
3 apples, cut off the core and cut into large wedges
3 shallots, quartered
6 sprigs thyme
4 tablespoons Tessemae's Lemon Garlic
8 chicken thighs (bone in- skin on)
coarse salt and fresh ground pepper
hearty greens, such as baby kale or escarole, for serving
What to do
- Heat your oven to 450. Toss the apples, shallots and thyme with 2 tablespoons Lemon Garlic on a large rimmed baking sheet. (These veggies will form the “rack” to roast the chicken.)
- Place the chicken thighs on top of the apples and shallots. Season everything generously with salt and pepper. Roast until the chicken skin is golden and a thermometer registers 165 when inserted in the thickest part of the thigh, about 45 minutes.
- Serve the chicken and apples drizzled with the remaining dressing, over hearty greens.